Vegan Ceviche & Homemade Fresh Salsa Recipes (Vegan Mexican Food Inspo)

My usual ‘What I Ate in a Day’ videos consist of my usual sort of meals that I would go for (sometimes I add a few new recipes in there). Like other humans, I tend to stick to similar meals although I do like a variety of different foods.

I decided to switch things up a little bit this time around and try out a specific cuisine for a ‘what I ate in a day’ series.

For the first cuisine specific “What I Ate in a Day” video, I went for Mexican food. I love the fact that Mexican food uses lots of different fresh vegetables and colourful ingredients and I’m also an avid fan of cilantro which Mexican food has a LOT of. So I happily went on the quest to eat only Mexican food for a whole day.

Check out the video below to see what I ate all day~

Watch the video above – thanks to Loma Linda for sponsoring the video.

Of course, I’m not Mexican or am I an expert in Mexican cuisine but all I can say is that I ate a lot of yummy food! I started the day off with eating some breakfast tacos filled with some scrambled tofu and other goodness, including a homemade salsa which I have the recipe for below.

For lunch, I made myself a DELICIOUS vegan ceviche using one of my favourite ingredients, hearts of palm!

Watch the video to see everything I ate on that day and scroll down to see the recipes for the homemade salsa and the vegan hearts of palm ceviche!

Fresh Homemade Salsa Recipe

Vegan Tacos with Fresh Salsa – check out my video to see how I made these~


  • 2 cups tomatoes, chopped finely
  • 1/4 cup cilantro, chopped finely
  • 1/4 red onion, diced
  • 1/4 of jalapeño, diced
  • juice of 1/4 lime 
  • 1/4 tsp salt
  • 1/4 tsp pepper 


  1. Chop tomatoes finely. To make your life easier, you can chop cilantro, red onion and jalapeno in a food processor together.
  2. Add all ingredients in a bowl and mix well.
  3. Store in a tightly sealed container for up to 3-4 days.

Vegan Ceviche (Hearts of Palm Ceviche) Recipe

Vegan Ceviche with Hearts of Palm & Chickpeas


  • 1 can hearts of palm, sliced & chopped
  • 1 cup tomatoes, chopped
  • 1/2 can chickpeas, drained and rinsed
  • 1/4 red onion, diced
  • 1/4 cup fresh cilantro, chopped finely
  • 1/3 jalapeno pepper, chopped finely
  • 1/2 avocado, diced
  • juice of 1/2 lime
  • salt and pepper to taste 


  1. In a large bowl, add all ingredients together and mix well.
  2. Enjoy with tortilla chips or however you want! Refrigerate in a tightly sealed container for up to 3-4 days.
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